Serves 4-6 sides.
- 1 whole cauliflower, large or medium in size
- 2-3 tablespoons of melted ghee or avocado oil (depends on the size of your cauliflower)
- an additional 1/4 to 1/2 cup of melted ghee or coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon sweet smoked paprika ("dulce")
- 1 teaspoon sumac
- 1 teaspoon oregano
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon fresh orange zest
- 2 garlic cloves
- handful of chopped scallions (green part)
- sea salt and ground pepper, to taste
Heat the oven to 400 degrees F.
Use a paring knife to remove the core and leaves from the base of the cauliflower; discard. Rinse the cauliflower, then pat dry. Prepare for roasting: either use a cast iron skillet, or roasting pan. Oil the pan with some of the melted ghee or avocado oil.
Rinse the cauliflower, then pat dry. Prepare for roasting: either use a cast iron skillet, or roasting pan. Oil the pan with some of the melted ghee or avocado oil.
Place the cauliflower, base side down, onto the pan. Drizzle some of the oil over the top, and massage it into the cauliflower with your fingers until the cauliflower is well coated. Season with some salt and pepper, then cover the cauliflower and pan tightly with foil. This will help the cauliflower steam in the oven, and cook more quickly.
Place in the oven and set your timer for 45 minutes.
While the cauliflower is roasting, add all of the spices, as well as the orange zest and garlic, into a small bowl. Add the additional melted ghee or coconut oil, and whisk until incorporated.
After about 45 minutes, remove the cauliflower from the oven, and remove the foil. Drizzle some of the spicy oil mixture over the cauliflower, using a basting brush to gently work the oil into the cauliflower. Put the cauliflower back into the oven (without the foil) for another 30-45 minutes, depending on the size of your cauliflower.
After 30-45 minutes, check for doneness. The cauliflower is done when a knife slips in easily, and the outside has turned a rich, golden brown.
Right before serving, gently warm the spicy oil mixture in a small pot.
To serve, gently transfer the cauliflower with a spatula to a serving platter. Drizzle with some of the warmed oil mixture, add salt and pepper to taste, and scatter the scallions over the cauliflower.
Slice into wedges at the table for a pretty presentation.